Zucchini Rice Casserole

Name: Zucchini Rice Casserole
Cuisine: American
Ingredients: 3/4 c uncooked rice; 1 c water; 1 c dry white wine ( i used blush); 8 slices bacon; 2 c thinly sliced zucchini; 1/2 c chopped onion; 1 tsp minced garlic (or more to taste); 6 eggs; 1 c sour cream; 1 tsp salt; 1 1/2 c shredded cheddar cheese, divided

By Deb Crane
@songchef

A very delicate blend of flavors is what makes this recipe stand out. A light and fluffy souffle texture makes your taste buds happy.

Rating:

★★★★★ 1 vote5

Comments:

9 Comments

Method:

Bake

Ingredients

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3/4 c

uncooked rice
1 c

water
1 c

dry white wine ( i used blush)
8

slices bacon
2 c

thinly sliced zucchini
1/2 c

chopped onion
1 tsp

minced garlic (or more to taste)
6

eggs
1 c

sour cream
1 tsp

salt
1 1/2 c

shredded cheddar cheese, divided

How to Make Zucchini Rice Casserole

Step-by-Step

Preheat oven to 350 degrees.

FOR THE RICE:
In saucepan, combine rice,water and wine. Cook until rice is al dente (3-5 minutes less then you would for normal rice) Set aside.
In a large skillet cook bacon until crisp. Reserve 2 tablespoons bacon fat in skillet.
Add zucchini,onion and garlic to fat in skillet.
Cook 5 minutes,stirring occasionally.
In large bowl, beat eggs. Add sour cream,salt,cooked rice,1 cup of cheese,vegetable mixture and bacon. Mix well. Pour into an 8x10 inch baking dish. ( I used a greased 2 quart casserole)
Sprinkle with remaining cheese. Bake in preheated oven for 45-55 minutes until set.